May 23, 2026

Zuppa Di Ceci

Name: Zuppa Di Ceci
Prep time: 15 min
Total time: 70 min
Yield: 4
Ingredients: 22 mL olive oil, divided; 2 onions, diced; 1 bunch fresh rosemary leaves, chopped and divided; 6 cloves garlic, smashed with the flat side of a kitchen knife; 3 cans (each 398 mL) Hunt’s® Tomato Sauce; 2 cans (each 540 mL) chickpeas, drained and rinsed; 1 can (156 mL) Hunt’s® Tomato Paste; 1 L chicken broth; 250 mL packed fresh basil leaves, divided; 4 slices bread, cut into cubes; 2 mL salt

15

Prep Time Minutes
70
Total Time Minutes
11
Number of Ingredients
4
Servings

Ingredients

22 mL olive oil, divided
2 onions, diced
1 bunch fresh rosemary leaves, chopped and divided
6 cloves garlic, smashed with the flat side of a kitchen knife
3 cans (each 398 mL) Hunt’s® Tomato Sauce
2 cans (each 540 mL) chickpeas, drained and rinsed
1 can (156 mL) Hunt’s® Tomato Paste
1 L chicken broth
250 mL packed fresh basil leaves, divided
4 slices bread, cut into cubes
2 mL salt

Directions

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Step one

In large saucepan set over medium-high heat, add 7 mL oil. Add onions, half the rosemary and smashed garlic; cook, stirring occasionally, for 3 or 4 minutes or until onions have softened.
Step two

Stir in tomato sauce, chickpeas, tomato paste and chicken broth. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes or until chickpeas are softened and mixture has thickened slightly.
Step three

Meanwhile, preheat oven to 375°C.
Step four

Transfer half the soup to large bowl. Using immersion blender, purée soup in saucepan until creamy. Transfer soup in bowl back to saucepan and stir to combine.
Step five

In medium bowl, toss bread with 7 mL oil. Add remaining rosemary, season with salt and toss to coat. Arrange on parchment paper–baking sheet and bake, turning once, for 10 to 15 minutes or until golden brown.
Step six

Divide soup among four bowls and garnish with toasted bread, remaining basil and remaining oil.